三さん枚まい肉にく

noun

boneless rib; boned rib

A cut of pork or beef from the belly/rib area, with the bones removed. Often used in Okinawan cuisine for dishes like rafute. Compare with 肋肉 (ばらにく), which may include bone.

See also: 肋肉 (ばらにく)

• 沖おき縄なわの市いち場ばで三さん枚まい肉にくを買かってラフテーを作つくっ